Bourgignon de Champignons with Gluten-Free Flour – I have salt

Name: Bourgignon de Champignons with Gluten-Free Flour – I have salt
Ingredients: 1 kg assorted mushrooms (such as portobello, shiitake, and cremini), roughly chopped; 150g of smoked tempeh, diced; 750 ml of Burgundy wine or a similar full-bodied red wine; 2 medium onions, chopped; 4 cloves of garlic, minced; 3 tablespoons of gluten-free flour; 3 cups of vegetable stock; 2 tablespoons tomato paste; 1 bouquet garni (thyme, bay leaf, and parsley tied together); 4 large carrots, sliced; 30g unsalted butter (or a plant-based alternative for vegan); Salt and pepper, to taste; Fresh parsley, chopped for garnish

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Intermediate, French cuisine, 6 servings, 155 minutes

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Ingredients

1 kg assorted mushrooms (such as portobello, shiitake, and cremini), roughly chopped
150g of smoked tempeh, diced
750 ml of Burgundy wine or a similar full-bodied red wine
2 medium onions, chopped
4 cloves of garlic, minced
3 tablespoons of gluten-free flour
3 cups of vegetable stock
2 tablespoons tomato paste
1 bouquet garni (thyme, bay leaf, and parsley tied together)
4 large carrots, sliced
30g unsalted butter (or a plant-based alternative for vegan)
Salt and pepper, to taste
Fresh parsley, chopped for garnish